“I got this from my mother. It's as English as you can get. Decorate with whipped cream and flaked chocolate.” - by COOKALOT
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.
- Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.
Nutrition
Amount Per Serving (10 total)
- Calories
- 157 cal
- 8%
- Fat
- 0.5 g
- < 1%
- Carbs
- 36 g
- 12%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"Hi Karen Excellent trifle. Exactly like my mother-in-laws. Now I don't have to ask her to make it anymore...plus she would never give me the recipe. I guess that's a mother-in-law thing!!! Thanks..." See more again PS My husband thanks you too!"
Laura Layzell
"I don't use port flavored gelatin but sherry instead. I use either chopped up angel cake or 'Ladys Fingers Sponge', place them in a bowl first and soak with sherry (or port) and I use a strawberry or ..." See moreraspberry jelly (jello). Depending on what state you live in, I know Publix & Albertson's in FL have a British section that sell custard in powder or ready made version or you can make your own custard. Trifle is so easy to make as you can tweak it to suit your palette."
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